Creamy Squash Soup

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This soup is unbelievably easy to make. You can make it in advance and refrigerate it. I prefer to add some seasonings, such as pepper and thyme. If you make it with heavy cream, it's very thick and rich. Use half-and-half for a lighter version of this delcious soup.

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This soup tuned out delicious! I did add a few things after reading review that said "it needed something." I added about 1/4 cup of honey, a few sprinkles of ground ginger, a pinch of nutmeg, and white pepper. I also used half and half instead of heavy cream, and it was still very rich. If you are really watching your cals, you could skip the cream all together. The soup tasted great even before I added it!

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I served this while entertaining some dear friends and it was a hit! This is a keeper!

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I love soup, especially in the winter, but I had never tried Butternut Squash Soup before. I made it today, (it was 8 degrees outside and man was that good! So creamy and velvety, I almost felt guilty! I tasted the pureed soup before adding the cream, and I thought it tasted great so I only added a splash of light cream. It still tasted so rich. 65 calories in 1 cup of butternut squash, and 20 calories in 1 cup of chicken stock. Go light on the cream, and you have a healthy, delicious, figure-friendly meal.

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great recipe - big potential to improve with great additions - next time i try curried shrimp

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Let me preface this by saying I live in a tiny, studio apartment and try to make cooking as easy as possible (with the least amount of dishes!. This soup was awesome, but I changed a few things. I roasted the butternut squash (used 3lbs, instead of 2 in the over at 350 for 45 mins to make it soft. Make sure you line the pan with aluminum foil for easy clean up! Anyone that has ever cut a raw squash knows it's a pain. Then in a saucepan I only used the carrots and chicken broth (don't like onions. Once the carrots were soft, and the squash was cooked, I mixed both along with some nutmeg and cinnamon. Then used a handmixer to blend and added a little heavy cream. Then more nutmeg and cinnamon. Great flavor! I got about 8 cups total. Would recommend.

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my mom made this for our thanksgiving dinner last night. she added a bit of fresh sage and grated nutmeg, and it was FANTASTIC!!! she used pre-cubed butternut squash to save the time of peeling and dicing.. it looked gorgeous on our thanksgiving table with a dollop of sour cream and some parsley sprinkled on top. everyone raved.. i will DEFINITELY be making this one.

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This recipe was so easy and is delicious... I had my first garden and had extra butternut squash .. Looking through Food Networks recipes and found this one. It was worth the search. Best of all my husband and company ,we had that day ,thought it was the best soup they had ever tasted.. Thanks Paula

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LOVED LOVED LOVED this recipe. I ended up buying the already cut up and peeled squash at my local market. The only changes I made were grating the carrots (helps with the kids and adding nutmeg, honey & cinnamon. I will be making this for Thanksgiving this year!!!

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This was such an easy and simple reciepe and the soup was absolutely delicious. The only difficult part was peeling the butternut squash but it was so worth it! Even without the cream the soup was perfect.